"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

SLAP YO' MOMMA'S OYSTER DRESSING Recipe

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This recipe for SLAP YO' MOMMA'S OYSTER DRESSING, by , is from Jerry Cummings Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
NOVEMBER

Category:
Category:

Ingredients:  
Ingredients:  
2 TABLESPOONS OIL
3 CUPS CHOPPED CELERY
2 CUPS CHOPPED GREEN ONIONS
1 CUP CHOPPED WHITE ONIONS
2 CLOVES GARLIC, CHOPPED (I LIKE MORE)
1/2 CUP CHOPPED GREEN PEPPER
1 CUP CHOPPED PARSLEY
5 DOZEN OYSTERS AND LIQUID (I LIKE MORE)
1 TURKEY NECK, GIZZARD, LIVER, AND HEART, BOILED.
SAVE THE BROTH
1 CUP GRATED FRENCH BREAD
1/4 TEASPOON SALT
4 EGG WHITES, BEATEN
BAY LEAF, PINCH OF THYME, ALLSPICE,AND HOT DRY MIX (TONY'S, OLD BAY, ETC.) TO TASTE.

Directions:
Directions:
CLEAN AND CHOP ALL VEGETABLES. HEAT OIL IN A LARGE POT AND
SAUTE CELERY, WHITE ONIONS, GREEN PEPPERS, GREEN ONION, AND GARLIC IF MORE LIQUID IS NEEDED TO SAUTE, ADD SOME OF THE OYSTER LIQUID. STEAM WITH COVER ON LOW HEAT. ADD PARSLEY. WHEN SAUTEED, AND OYSTERS. COOL TURKEY AND GIBLETS. PULL MEAT NECK,CHOP THE REST. ADD TO OTHER INGREDIENTS.ADD MORE OYSTER LIQUID. STIR IN FRENCH BREAD. ADD SPICES. WHEN COOL, ADD BEATEN EGGS. STUFF TURKEY AND LET 'ER RIP. YOU CAN MAKE THIS IN A CASSEROLE DISH JUST COOK IT AT 350 FOR ABOUT 30 MINUTES THEN GO SLAP YO' MAMMA AND TELL EVERYBODY TO COME AND GET IT!

 

 

 

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